Monday, May 21, 2012
Sauteed Gai-Lan(Chinese Kale and Tuna ) Vegan
Gai-lan or kai-lan is called alternately Chinese broccoli or Chinese kale, and is of the species and genus Brassica oleracea. It is unknown where it was first cultivated but it is used in many Asian countries, particularly in Viet Nam and China. It does look somewhat similar to broccoli with green flower heads at the top, which are considered sweet. The surrounding leaves have the sharpness and tang of Chard or Bok Choy and are usually eaten as a leafy vegetable.
There are a number of different ways to prepare gai-lan. The leaves or heads can make their way into soup, clay pot cooked dishes or stir-fried vegetables and meat. When it is eaten alone, especially in Cantonese style, it’s enjoyed stir-fried with ginger and garlic. It may be boiled and eaten plain, since many enjoy the contrast between the sweet head buds and the bitter stems and leaves. I have made a slight twist in the recipe.
I have sauteed gai-Lan with onions,garlic, mustard seeds and mixed with Tuna.
2 cup cut Gail-Lan(Chinese Kale)(washed and thinly cut)
1 tblsp mustard oil/olive oil
1 half thinly sliced Onions
1/4 tsp mustard seeds
2 cloves garlic(thinly sliced)
A pinch of Red Chilli Flakes
2-3 Oz Ahi Tuna in water
Salt to taste
Preparation: In a medium sized pan, add coconut oil. When heated, add mustard seeds. When the seeds are tempering, add garlic and chilli flakes. After 2 minutes add Sliced onions. Then add vegetables. Don't add any water. Cook covered for 2-5 minutes. Then add Tuna from the packet. Add salt and pepper flakes for taste. This is one of the best alternate for green leafy veggies., I am in love with this veggie. Great taste and very healthy!
Serving size-2-3 people